East-west slaw with peanut butter and coconut milk
Discover a vibrant and delectable fusion with our East-West Slaw featuring peanut butter and coconut milk. This recipe skillfully blends the nutty richness of peanut butter, the creamy sweetness of coconut milk, and a zesty kick from red hot chili pepper, soy sauce, and lime juice. Fresh, crunchy veggies like radishes, carrots, and red cabbage add texture and color, while a touch of vinegar and a hint of garlic and onion lend depth to this mouthwatering dish. Perfect as a side or a standalone delight, this slaw is sure to tantalize your taste buds!
Cook time 5 min
Prep time 20 min
Ingredients:
1 tbsp salted butter4 tbsp onion
3.33 tsp garlic
1 red hot chili pepper red hot chili peppers
2 tbsp soy sauce
1 tbsp lime juice
3 tbsp peanut butter
10 tsp chicken broth cubes
1/2 cup coconut milk
1 cup radishes
2 cups carrots
4 cups red cabbage
1 tsp vinegar
1/2 tsp salt
Add a delightful twist to your typical slaw recipe with this East-West fusion dish that brilliantly combines the creamy richness of peanut butter and coconut milk with the vibrant crunch of fresh vegetables. This refreshing, flavor-packed slaw makes for a perfect side dish or a light entrée that everyone will enjoy.
Instructions:
- Thinly slice the radishes and red cabbage.
- Shred the carrots.
- In a medium-sized saucepan, melt the salted butter over medium heat.
- Add the finely chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and finely chopped red hot chili pepper. Cook for another 1-2 minutes until fragrant.
3. Combine Wet Ingredients:
- Add the soy sauce and lime juice to the saucepan, stirring well.
- Reduce the heat to low and stir in the peanut butter. Let it melt and combine with the other ingredients.
- Add the crushed chicken broth cubes and mix well to ensure they dissolve completely.
- Gradually pour in the coconut milk while stirring continuously until you have a smooth and creamy sauce.
- Remove the saucepan from heat and let it cool for a few minutes.
- In a large mixing bowl, toss together the sliced radishes, shredded carrots, and red cabbage.
- Pour the slightly cooled peanut butter and coconut milk dressing over the vegetables.
- Add the vinegar and salt, then toss everything together until the vegetables are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, give the slaw a good toss to redistribute the dressing.
- Serve chilled as a side dish or enjoy it as a light, flavorful meal on its own.
Tips:
- For a less spicy version, you can reduce the amount of red hot chili pepper or remove its seeds before chopping.
- If you prefer a vegetarian or vegan option, you can substitute the chicken broth cubes with vegetable broth.
- Ensure that your vegetables are evenly sliced to provide consistent texture and flavor throughout the slaw.
- Allow the slaw to marinate in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
This East-West Slaw with peanut butter and coconut milk is not just a fusion of flavors but a timeless crowd-pleaser. Whether served at a BBQ, a dinner party, or as a standalone dish, this slaw is sure to impress with its unique and harmonious flavors. Enjoy this healthy, vibrant dish and savor the unexpected blend of ingredients!
Nutrition per serving
6 ServingsCalories 150kcal
Protein 4.03g
Carbohydrates 12g
Fiber 3.36g
Sugar 6g
Fat 11g
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